Scandinavian Vegetable Stew

 

8

to 10 small red potatoes, cut into fourths (3 cups)

2

cups fresh or frozen baby-cut carrots

3

tablespoons margarine or butter

3

medium green onions, sliced (1/3 cup)

3

tablespoons all-purpose flour

2

cups milk

1/2

cup frozen green peas

3/4

teaspoon salt

1/8

teaspoon pepper

2

tablespoons chopped fresh or 1/2 teaspoon dried dill weed

1

hard-cooked egg, chopped

• 1 Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
• 2 Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
• 3 Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
• 4 Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.